Greetings from back home, fellow foodies! We’re going to be exploring a culinary treasure today that blends the brightness of a colorful salad with the sophistication of a prime rib supper. You read correctly: we are discussing the House of Prime Rib Salad. This meal offers a welcome change from the traditional prime rib experience with its exquisite blend of tastes, textures, and colors. This dish will definitely tempt your taste buds, whether you’re trying to wow your guests at a dinner party or you’re just in the need for something special for supper.
INGREDIENTS
- 1 pound cooked prime rib, thinly sliced
- 6 cups mixed salad greens (such as spinach, arugula, and romaine)
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup crumbled blue cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup balsamic vinegar
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
INSTRUCTIONS
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First, get the salad greens ready. After giving them a good rinse in cold water, blot them dry with paper towels or a fresh kitchen towel.
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The chopped fresh parsley, cherry tomatoes, red onion slices, crumbled blue cheese, and mixed salad greens should all be combined in a big mixing basin. To spread the ingredients equally, lightly toss everything together.
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The thinly sliced prime rib, the star of the show, should now be added. Assemble the prime rib slices in a visually pleasing manner on top of the salad mixture.
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To make the dressing, combine the extra virgin olive oil and balsamic vinegar in a small bowl. Make sure everything is uniformly coated by pouring the dressing over the salad and prime rib.
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Toss the salad one last time to incorporate all the ingredients, then season with salt & pepper to taste.
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Savor the ideal balance of flavorful prime rib and crisp, reviving greens by serving the House of Prime Rib Salad right away.
House Of Prime Rib Salad
Equipment
- Large mixing bowl
- Small Mixing Bowl
- Whisk
- Cutting board
- Sharp knife
- Salad spinner (optional)
Ingredients
- 1 pound cooked prime rib, thinly sliced
- 6 cups mixed salad greens (such as spinach, arugula, and romaine)
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup crumbled blue cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup balsamic vinegar
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
Instructions
- First, get the salad greens ready. After giving them a good rinse in cold water, blot them dry with paper towels or a fresh kitchen towel.
- The chopped fresh parsley, cherry tomatoes, red onion slices, crumbled blue cheese, and mixed salad greens should all be combined in a big mixing basin. To spread the ingredients equally, lightly toss everything together.
- The thinly sliced prime rib, the star of the show, should now be added. Assemble the prime rib slices in a visually pleasing manner on top of the salad mixture.
- To make the dressing, combine the extra virgin olive oil and balsamic vinegar in a small bowl. Make sure everything is uniformly coated by pouring the dressing over the salad and prime rib.
- Toss the salad one last time to incorporate all the ingredients, then season with salt & pepper to taste.
- Savor the ideal balance of flavorful prime rib and crisp, reviving greens by serving the House of Prime Rib Salad right away.
Video
Q: Can I use leftover prime rib for this salad?
A: Definitely! One of the best ways to use leftover prime rib is to toss it into a tasty salad. To add a tasty twist, simply thinly slice it and put it over the leaves.
Q: Can I substitute the blue cheese?
A: Obviously! You may simply replace the blue cheese with your preferred cheese or leave it out completely if you’re not a fan of it. Goat cheese or feta are excellent substitutes.
Q: How long will the salad dressing last?
A: Ahead of time, prepare the balsamic vinegar and olive oil dressing and refrigerate it in an airtight jar for up to one week. Before using it on the salad, just give it a thorough shake.
Q: Can I make this salad ahead of time?
A: Ahead of time, you may prepare the ingredients and store them separately, but it’s ideal to assemble the salad right before serving to maintain the freshness and crispness of the greens. When you’re ready to eat, just throw everything together.
Q: Is this salad suitable for vegetarians?
A: This salad can easily be turned vegetarian while maintaining a high protein and taste content if you omit the prime rib or replace it with a vegetarian alternative such grilled tofu or chickpeas.
Q: Can I add other vegetables to the salad?
A: Definitely! To add even more color and texture, feel free to add your favorite veggies, such bell peppers, avocado, or cucumbers, to the salad.
Q: What is the best way to slice the prime rib for this salad?
A: A sharp knife works best when slicing the prime rib against the grain to produce thin, uniform slices. This facilitates eating in the salad and helps to guarantee softness.
Nutrition Fact –
- The exact amounts of protein, fat, and calories that the prime rib adds to the salad will vary depending on the cut of meat and any additional marinades or seasonings.
- With few calories and fat, mixed salad greens, cherry tomatoes, red onion, and parsley offer nutritional fiber, vitamins, and minerals.
- Portion control is essential since blue cheese delivers calories and fat in addition to taste and creaminess.
- When used sparingly, the olive oil and balsamic vinegar in the dressing provide some good fats and very few calories.
